How to Cook Thai Chicken Meatballs

How to Cook Thai Chicken Meatballs

Ingredients Thai Chicken Meatballs: 1/4 cup (60ml) sweet chili sauce Juice and rind of 1 lime 3cm (15g) ginger, finely grated 600 gr chicken thighs, roughly chopped 2 cloves of garlic, finely grated 1 lemongrass stalk, finely chopped 2 tbsp coriander root, finely chopped 2 kaffir lime leaves, finely chopped cup (60ml) Thai red curry paste 1 egg white 1 cup (50g) panko breadcrumbs 1 small red onion, finely chopped 50 gr green peas, cut into thin slices 150g vermicelli noodles, to serve 1 tbsp peanut oil 1 cup mixed soft herbs, to serve How to Make Chicken Meatballs: To make the sauce, combine the chili sauce, lime juice, zest, and 1/2 ginger in a saucepan and simmer for 10 minutes. In a food processor, mix chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, egg white, and breadcrumbs. Blitz until coarsely chopped. Transfer to a bowl, add onions and peas, and mix. Roll the stacked tablespoons of combination into a ball, and place them on a paper-lined tray. Cover and re…